1: Put into the blender goblet: 150 g black olives (stoned), 150 g tuna in oil, 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Mustard, 5 anchovys fillets, salt and pepper. Start the blender and add 6 tablespoons olive oil, pouring it in a thin stream. Blend until it forms a smooth purée.
2: Transfer the purée into a jar with an airtight lid and keep in the fridge if you are not going to use it straight away.
3: Tapenade is perfect for spreading on small slices of toasted bread.
Remarks
The proportions given in this recipe are for guidance, so you can adapt it to suit your taste.